Vegetable Soup from High School

Take a trip down memory lane with this comforting and hearty "Vegetable Soup from High School," a recipe brimming with nostalgic flavors and wholesome ingredients. Perfect for cozy weeknight dinners or meal prep, this classic vegetable soup is a nutrient-packed medley of tender carrots, celery, zucchini, green beans, and potatoes simmered to perfection in a savory vegetable broth. Featuring pantry staples like canned diced tomatoes, dried herbs, and frozen peas, it's a one-pot wonder that's both budget-friendly and easy to make in under an hour. Topped with fresh parsley for a burst of freshness, this soup is as delicious as it is versatile—serve it with warm crusty bread or crackers for a satisfying meal the whole family will love.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 medium, peeled and sliced carrots
• 3 stalks, sliced celery
• 3 cloves, minced garlic
• 1 large, peeled and diced russet potato
• 1 medium, diced zucchini
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 cup frozen peas
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, sliced carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced potato, zucchini, green beans, and canned diced tomatoes (with their juice) to the pot. Stir to combine.

Step 5

Pour in the vegetable broth and add the dried thyme, dried oregano, and bay leaf. Stir everything together.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the vegetables are tender.

Step 7

Stir in the frozen peas and allow the soup to cook for another 5 minutes.

Step 8

Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with bread or crackers.

Nutrition Facts

Serving size	(2994.6g)

Amount per serving	% Daily Value*
Calories	1645.7

Total Fat 55.1g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 10.9g
Cholesterol 7.9mg	0%
Sodium 8500.4mg	0%
Total Carbohydrate 247.4g	0%
Dietary Fiber 53.8g	0%
Total Sugars 76.9g
Protein 53.9g	0%

Vitamin D 0IU	0%
Calcium 640.0mg	0%
Iron 19.4mg	0%
Potassium 7121.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 12.7%

Carbs: 58.2%